Easy Strawberry Rhubarb Crisp
Sweet, gooey, and crunchy topped fruit crumbles (and crisps) are the ultimate EASY desserts. Typically, you just whip up a simple filling, dump it in a casserole dish, and add a quick homemade oat topping. Bake for a bit and BOOM, you’ve got a satisfying dessert ready to go! This Strawberry Rhubarb Crumble recipe is perfect for the beginning of summer, AKA strawberry rhubarb season! Seriously, no summer picnic is complete without this classic treat. It’s tangy and bright, with a hint of tart flavor that’s balanced with just the right amount of sweetness. The crunchy oat topping gives the naturally gluten-free dessert a wonderful texture that keeps you diving back in, spoon-first, for more. Start to finish this recipe ready in only an hour, and the crisp is great to make ahead of time. Give it a try at your next potluck or barbecue and get ready… Your friends will beg for the recipe!
Ingredients You Need
This rustic dessert recipe requires only a few handfuls of simple ingredients. For the crumble topping you need:
All-purpose flourOld fashioned oatsBrown sugarCold unsalted butterCinnamonSalt
To make the strawberry rhubarb filling you need:
StrawberriesRhubarbGranulated sugarCornstarchSalt
Pro Tip: If you can’t find fresh strawberries or rhubarb, feel free to make the crumble with frozen berries and rhubarb. Thaw before using, and give the strawberries a bit of a smash first instead of cutting.
How to Make the Best Strawberry Rhubarb Crisp Recipe
First, preheat the oven to 375 degrees F. Set out a 9X13 inch (3 quart) baking dish. Prepare the crumble topping. In a medium mixing bowl, combine the flour, oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your hands to pinch the butter cubes into pieces, mixing the ingredients into a fine and chunky crumble. Refrigerate until ready to use. Make the strawberry and rhubarb filling. Trim the tops of the strawberries, and then chop the strawberries and rhubarb stalks. Place both in the baking dish and sprinkle evenly with the sugar, cornstarch, and salt. Mix well to coat the strawberries and rhubarb pieces. Then spread them out in an even layer, like in the photo below. Remove the crumble mixture from the fridge, and spread evenly over the top of the fruit. Bake the Strawberry Rhubarb Crumble for 40-45 minutes until the top is brown and the sides of the pan are bubbling with a thick, fruity glaze. Remove the crisp from the oven, and let rest for at least 15 minutes before serving.
Serving Suggestions
This Rhubarb and Strawberry Crisp is delicious to serve plain as-is or enjoy with your favorite classic crumble toppings. Add a scoop of vanilla ice cream (try our best Easy Homemade Vanilla Ice Cream recipe!) or a dollop of whipped cream to make it an extra special treat.
Tips for Freezing Fruits Crumbles
You can easily freeze this dessert either before or after baking. If freezing before baking, I recommend that you prepare the crumble in a freezer-safe pan that you can then bake. Then make the Strawberry Rhubarb Crisp recipe as directed, but instead of baking simply cover with plastic cling wrap and seal in an airtight zipper bag. To freeze after baking, first, let the crumble cool to room temperature. Wrap with plastic and place in a sealed zipper bag. Freeze the crisp for up to 3 months. Thaw in the fridge overnight before baking per the recipe.
How to Store Leftover Strawberry Rhubarb Crisp
Allow the crisp to cool, and cover the pan with plastic cling wrap or transfer to a sealed container. Keep in the refrigerator for up to 5 days. Serve at room temperature, cold, or reheated in the oven or microwave!
Looking for More Summer Dessert Recipes?
Fresh Strawberry Crumble with PistachiosStrawberry Shortcake Skillet CobblerBlackberry Bread Pudding RecipeFresh Strawberry PieLayered Banana Pudding Cake
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